Jerusalem Artichoke Sauce with Crumbled Bacon - Untested

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200g jerusalem artichokes
1 shallot
3 cloves of garlic
150ml heavy cream
200g lardons 
250g pasta (I used ditalini rigate)

1. Peel the artichokes and chop them roughly, drizzle with olive oil and salt, roast at 400F/200C for 25-30 minutes.
2. Meanwhile, fry the lardons until crisp and then set aside. Dice the shallot and fry this in the same bacon pan for 5 minutes before adding minced garlic. Turn off the heat whilst you wait for the artichokes to be ready.
3. Pop your pasta on to boil and then remove the artichokes and blend them until smooth the the cream and some water to loosen.
4. Pour this into the pan along with the drained pasta, some pasta water and 2/3 of the crispy bacon bits. Stir well and serve with the remaining bacon bits on top